The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout ( Oncorhynchus mykiss ) fillets at 4 ± 2°C
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Title
The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (
Oncorhynchus mykiss
) fillets at 4 ± 2°C
Authors
Keywords
-
Journal
JOURNAL OF FOOD SAFETY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-10-17
DOI
10.1111/jfs.12718
References
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